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Pizza Salad

A fun summer dish, this is a different salad that tastes as good as it looks. I love to take it to parties—the wonderful zesty flavor really complements a barbecue! —Debbie Terenzini-Wilkerson, Lusby, Maryland
  • Total Time
    Prep: 15 min. + chilling
  • Makes
    16 servings

Ingredients

  • 1 pound spiral macaroni, cooked and drained
  • 3 medium tomatoes, diced and seeded
  • 16 ounces cheddar cheese, cubed
  • 1 to 2 bunches green onions, sliced
  • 3 ounces sliced pepperoni
  • 3/4 cup canola oil
  • 2/3 cup grated Parmesan cheese
  • 1/2 cup red wine vinegar
  • 2 teaspoons dried oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • Croutons, optional

Directions

  • In a large bowl, combine macaroni, tomatoes, Cheddar cheese, green onions and pepperoni. In a small bowl, combine oil, Parmesan cheese, vinegar and seasonings. Pour over macaroni mixture; toss to coat. Cover and refrigerate for several hours. Top with croutons just before serving if desired.
Nutrition Facts
1 cup: 362 calories, 24g fat (9g saturated fat), 37mg cholesterol, 489mg sodium, 24g carbohydrate (2g sugars, 1g fiber), 13g protein.

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Reviews

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Average Rating:
  • gunslinger
    Mar 9, 2020

    Very tasty colorful italian style pasta salad!

  • Rick
    Oct 24, 2019

    I love this recipe. I make a couple of changes that reflected more of my taste. I used 8ozs of Cheddar and 8ozs of pepper jack. A whole package of mini pepperoni, and olive oil instead of canola. This also seems to keep well in the fridge for at least 5 days.

  • Cienna2000
    Jul 4, 2017

    I have been making this recipe for many years. Lost my paper copy and was very happy to find this online. I quarter the pepperoni slices or use the mini pepperoni so it is divided a bit more evenly. I have added olives, mushrooms, peppers and have substituted mozzarella too. It has been a hit every time it has been served.

  • Temerson
    Jun 19, 2016

    No comment left

  • hkpepin
    Mar 28, 2016

    This is one of my sister's favorite pasta salad recipes. She will often add black olives and peppers and leave out the croutons. Its a huge hit at potlucks and a staple for our family!

  • RenaGam
    Aug 26, 2015

    This salad was really good. Used sun dried tomatoes from a jar, drained and chopped instead of fresh, it added extra flavor. Best eaten the day its made, the pasta really soaks up the dressing.

  • CHEFOFTHEFUTURE
    Jul 17, 2015

    Made this salad this evening, turned out great. Still in refrigerator soaking up the seasoning and getting cold. I used salami, instead of pepperoni. I cut into small cubes. I also used shredded 4 cheese Mexican cheese, don't like cheddar cheese, added a couple tablespoon balsamic vinegar, chopped onions and 1 chopped jalapeno pepper, I like spicy.. I also used two different kind of pasta. Used olive oil, that is what I have in my home...Turned out great....I always like to put my own spin on these recipe. I am a great cook.

  • widlowsr1
    Jun 4, 2015

    Pizza salad was delicious, I prepared it for a bowling banquet & it was a success, several people asked for the recipe. They told me they had tried to make this before but it was never this good. I must say that I cut back on the cheese cubes, I also cut the peperoni in halve.

  • slowbutsteady555
    Jun 4, 2015

    I make this all the time. I use a couple bottles of zesty Italian dressing (or regular) then you don't have to use the vinegar, oil, or oregano. I also mince fresh garlic instead of the powder. Works great using salami with pepper jack cheese.

  • PC9901
    Sep 11, 2014

    I want to make this, but I don't have any red wine vinegar. I'm not able to get out to store due to recent surgery. I have white distilled vinegar. Is it ok to use that instead or should I use something else as a substitute for the red wine vinegar? Thanks